Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Twice-Baked Potatoes (Microwave)
Creamy, bacon-and-green-onion stuffed potato halves made quick in the microwave.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Scrub the potatoes well and pierce each twice with a fork. Place them 1 inch apart on a paper towel in the microwave.
- 2
Microwave on HIGH for 10 1/2 to 12 1/2 minutes, until just softened, rearranging and turning them over halfway through. Cover with a bowl and let stand for 5 minutes.
- 3
Place the bacon on a paper-towel-lined plate, cover with another paper towel, and microwave on HIGH for 5 to 6 minutes until crisp. Drain and crumble.
- 4
Put the butter and green onion in a 2-quart casserole, cover, and microwave on HIGH for 1 1/2 to 2 minutes until the butter melts and the onion is tender.
- 5
Cut the potatoes in half lengthwise and scoop the centers into the casserole with the onion-butter and bacon. Add the milk, salt, and pepper, then mash until fluffy.
- 6
Spoon the filling back into the potato shells and arrange on a paper-towel-lined microwaveable baking sheet. Sprinkle with paprika.
- 7
Microwave on HIGH for 3 to 7 minutes until heated through, rotating a half turn partway. Garnish with extra green onion if desired and serve.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving355
Calories
11 g
Protein
32 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The microwave twice-baked potato is a weeknight shortcut on the steakhouse classic, using the microwave to soften the potatoes in minutes rather than the better part of an hour in the oven. It keeps the signature move of scooping, mashing with dairy, and re-baking while cutting the time dramatically. It belongs to the practical, time-pressed tradition of American home cooking that asks how to get the same comfort with less waiting.
Listahan note
This version microwaves the potatoes to soften the flesh fast, then finishes them in the oven or under the broiler so the shells still get the crisp, browned top that defines the dish.
Technique cues
- Prick the potatoes before microwaving so steam escapes and they cook evenly instead of bursting.
- Microwave just until fork-tender, since overcooked potato turns rubbery and hard to scoop cleanly.
- Give the filled shells a short blast of oven or broiler heat, because the microwave alone cannot crisp the top or skin.
Kitchen flow
- Parallel prep
- Grate the cheese and snip the chives while the potatoes microwave so filling goes quickly.
- Make-ahead
- Microwave and fill the shells earlier in the day, then do the quick oven finish right before dinner.
- Leftover move
- Crisp leftover filling in a skillet into a potato cake or fold it into morning eggs.
- Cleanup rhythm
- Use the same bowl for mashing and mixing and rinse it while the filled potatoes finish in the oven.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Russet potatoes
the vessel and fluff
Purpose: High starch gives a fluffy interior and a skin sturdy enough to refill.
Handling: Scrub, prick all over, and microwave until tender, turning once.
Adaptation: Large Yukon Golds work but give a denser, creamier result.
Butter
richness
Purpose: It melts into the hot mash for a smooth, rich filling.
Handling: Add while the flesh is hot so it melts and incorporates fully.
Adaptation: Olive oil or a plant-based butter for a dairy-free filling.
Sour cream
creamy tang
Purpose: It loosens the mash and adds the tangy note that balances the starch.
Handling: Fold in off the heat into the still-warm potato.
Adaptation: Plain Greek yogurt or a splash of milk for a lighter filling.
Shredded cheddar
melty topping
Purpose: It melts through the filling and browns into a savory cap under heat.
Handling: Fold some in and reserve the rest to crown the tops.
Adaptation: Any good melting cheese or a dairy-free shred works.
Chives
fresh finish
Purpose: Their mild onion bite brightens the rich filling and adds color.
Handling: Snip fresh and scatter over the finished potatoes.
Adaptation: Thinly sliced green onion tops give a similar effect.
Technique notes
- Let the microwaved potatoes rest a couple of minutes before scooping; the residual heat finishes softening the centers.
- A short pass under the broiler at the end gives the cheese a blistered, deeply browned top the microwave cannot.
- Mash with a fork rather than a processor to keep the filling fluffy instead of gummy.
Ingredient swaps
- Dairy-free option
- Use plant-based butter, dairy-free sour cream, and a melting vegan cheese.
- Lower-fat direction
- Lean on Greek yogurt and a little broth in place of butter and sour cream.
- Loaded direction
- Fold in cooked bacon or crisped diced ham for a heartier, fully loaded potato.
Serve alongside
- A simple grilled chicken breast or steak
- Steamed green beans
- A crisp garden salad
- A cold lager
- Iced tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate filled or baked potatoes covered for up to four days.
- Reheat in a 350F oven or toaster oven so the top re-crisps, rather than the microwave alone.
- Freeze the filled, unbaked shells wrapped individually for up to two months and finish in the oven from frozen.
Equipment
- A microwave-safe plate for the first cook
- A small oven-safe sheet or dish for the finishing bake
- A box grater and a fork for mashing
Make this household-aware
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